Grilled Lemon Chicken Breast

How to prepare grilled lemon chicken breast

1. Cut the chicken breast either into thin slices or thick strips about a finger wide.
2. Put all the marinade ingredients in a mortar and pound lightly. Pour over the chicken, mix well and let it sit for about 15 minutes, until you finish preparing the tabbouleh.
   * after zesting the lemon for the marinade, cut it in half widthwise and squeeze 1 tablespoon of juice from one half, also for the marinade; you'll use both lemon halves in the steps below
3. For the tabbouleh, put the couscous in a small bowl, add the turmeric, a generous pinch of salt and cover with boiling water. Stir quickly and then cover the bowl, leaving it like this for 5 minutes.
4. Meanwhile, finely slice the spring onion into rounds and chop the herbs (dill, mint, parsley) as small as possible. Mix the herbs in a bowl, sprinkle with salt and massage a little until you feel the herbs become moist and soften slightly.
5. Fluff the couscous with a fork so it separates grain by grain, taste and adjust for salt. Add the couscous to the herbs and mix.
7. Heat a grill pan well (5 minutes over high heat without fat; or charcoal/gas grill). Place the 2 lemon halves from step 2 on the edge, cut side down. Place the chicken strips taken from the marinade next to them. Cook the chicken for 2 minutes on the first side and then flip. Check the lemons now too and if they are browned with nice grill marks, remove them to a platter.
8. Flip the chicken and let it cook for another 2 minutes to brown nicely as well. Remove the chicken next to the lemon.
9. Assembly: place a flatbread on each plate. Divide the tabbouleh on them, placing it on half of the flatbread. Then divide the chicken next to the tabbouleh, leaving one end free. Spread about 1 tablespoon of hummus on the free area, drizzle with a little olive oil and grind black pepper. Place a piece of grilled lemon between them. The lemon will be squeezed over the tabbouleh and chicken when serving.

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